Line a plate with parchment paper. In a medium bowl, combine cream cheese, confectioners' sugar, and mashed banana until smooth and creamy.

Drop heaping tablespoons of the mixture onto the lined plate and freeze for 1 hour until solid.

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking soda, and salt.

In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add in the egg, egg yolk, and vanilla extract, mixing until fully incorporated.

Gradually mix in the dry ingredients until a soft dough forms.

Gently fold in the chopped strawberries.

Using a cookie scoop, drop portions of cookie dough onto the prepared baking sheets, flattening each into a disk shape.

Take one of the frozen cream cheese balls and place it in the center of one disk. Top with another flattened disk and seal the edges by pressing them together.

Repeat for the remaining cookie dough, ensuring they are spaced about 2 inches apart on the sheets.

Bake for 16-18 minutes or until the edges are golden brown.

Let them cool completely on the baking sheets before serving.